3种方法来腌莳萝泡菜-生活小百科

简单莳萝泡菜

6个中等大小的黄瓜
一勺犹太盐
1又1/4杯白醋
两勺芫荽籽
一片蒜瓣末
十根莳萝枝

辣莳萝泡菜

十根12到16厘米的酸黄瓜
两杯水
1又3/4杯白醋
一杯半新鲜的碎莳萝
半杯白糖
8片蒜瓣末
一勺半粗盐
一勺腌渍调味料
一勺半莳萝籽
半勺红辣椒片
三根新鲜莳萝草

甜莳萝泡菜

七杯薄黄瓜片
一杯薄洋葱片
一杯量甜椒粒
一勺泡菜盐
两杯糖
一杯白醋
一勺芹菜籽
一根新鲜莳萝

如果你想知道怎么做出属于你自己的莳萝泡菜，就按以下步骤做吧。

一、简易莳萝泡菜

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把所有食材混合在一个碗里。把一勺犹太盐，1又1/4杯白醋，两勺芫荽籽还有一瓣大蒜末混合在一个碗里，一直搅拌直到里面的糖和盐都溶化。如果你愿意可以加热盐水加速食材溶解。
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加两杯水进去，多搅拌搅拌原材料。
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切掉黄瓜花茎末梢。花茎末梢上有一个小小的棕色圆环，里面含有一种会使泡菜变得又软又粘的酶抑制泡菜发酵。
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卷好三根莳萝伸进罐子里，要伸到罐底。
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把黄瓜放进罐子里，每罐放三根。
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把剩下的莳萝加在黄瓜上。
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把调好的食材调料倒入每个罐子。确保每个罐子里的泡菜都完全浸在食材调料里。
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密封罐子。紧紧地拧上盖子。
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冷藏。把泡菜冷藏一个晚上到一个月。
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上泡菜！随时随地地享用这美味的简单莳萝泡菜。

二、甜莳萝泡菜

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切七杯量的薄黄瓜片。把每根黄瓜的花茎末梢切掉，也就是那个小小的棕色圆环，这样可以使泡菜更香脆可口。然后把黄瓜切成长长的几条。
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把黄瓜、洋葱、甜椒和粗盐混合在一个碗里。把切好的黄瓜片、一杯薄洋葱片，一杯青甜椒粒和一勺粗盐混合在碗里。洋葱要切成两厘米的薄片，还要选一个有盖子的碗，把所有食材搅拌在一起，直到它们合成一体为止。
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把这些混合物放在柜台上放一个小时，然后把碗里多余的液体全倒出来。
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用炖锅中火加热糖、醋和芹菜籽。在锅里放一杯糖，一杯白醋和一勺芹菜籽加热，时不时地搅拌一下直到糖全都溶化。
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把这些甜酱倒在黄瓜上。
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加一根新鲜莳萝。
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待黄瓜冷却到室温。
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冷藏两天。用盖子把碗盖上，然后放入冰箱。
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上泡菜！从碗里直接拿出来吃就行了，伴着你最喜欢吃的零食也不错。它们可以保存几个星期哦。

二、辣莳萝泡菜

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切掉黄瓜花茎末梢，花茎末梢上有一个小小的棕色圆环，里面含有一种会使泡菜变得又软又粘的酶抑制泡菜发酵。
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把所有食材混合在一个大碗里。放十根12cm到15cm长的黄瓜，两杯水、1 3/4杯白醋，一杯半新鲜碎莳萝，半杯白糖、八瓣蒜末，一勺半粗盐，一勺腌渍香料，一勺半莳萝籽还有半勺红椒片。
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搅拌食材。彻底搅拌让食材均匀地混在一起。
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把食材在室温里放两个小时。这段时间足够让盐和糖充分溶解了。
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把黄瓜转移阵地放入三个一升的广口瓶里。尽量分配均匀——前两个瓶子里各放三份泡菜，最后一个瓶子里放四份泡菜。
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把碗里的液体倒入广口瓶里。泡菜要被完全浸在液体里。
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每个瓶子里放一根莳萝。这个会使你的泡菜更添风味哦。
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封盖。要确保瓶盖拧紧了。
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冷藏。这些泡菜至少要被冷藏十天才能吃，十天之后可以保存一个月。
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上泡菜！下次可以地把这些放了莳萝的泡菜夹在三明治里尽情地享用了。